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Cottage Cheese Scrambled Eggs

I often add cheese to scrambled eggs. Sometimes I grate some aged cheddar or add some goat cheese to the egg mixture. This time I added dry curd cottage cheese as I had a package in the fridge that I hadn't got around to using. Cheese never goes to waste in my kitchen! I first made these flavorful eggs as a midnight snack the other week. It might have been the wine, but I enjoyed them so much, I resolved to try them again for breakfast as I was too hungry to take a picture the first time around and wanted to share this simple but enjoyable egg creation with my readers.

The key to fluffy scrambled eggs is to beat the eggs really well and to keep the cooking temperature at moderate. Serve with toast for a satisfying and healthy breakfast. Cook up some hash browns to go along with the eggs and toast if you are hankering for a hearty Sunday breakfast.

In a medium bowl, beat together the eggs and yogurt until frothy. Add the chives, chilies, cottage cheese, cumin, cayenne and salt and pepper and beat some more.

Heat the butter over medium heat in a frying pan. When hot, add the shallots and stir and fry for a few minutes. Now add the egg mixture to the pan. Stir frequently, taking care to scrape the egg from the bottom of the pan. Continue to cook until the eggs are dry and fluffy.

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.